On Thursday evening the Owensboro Convention Center third floor kitchen was filled with the aromas of the San Francisco Bay as Cork & Cuisine ticket holders began to arrive.
Created in the fall of 2014, this was the 17th installment of Cork & Cuisine, a “five-course food, wine, and spirits pairing dining experience” that occurs four times a year. General Manager Laura Alexander said the Convention Center sold 104 tickets for the San Francisco Gold Rush event, which was their highest number to date.
Alexander says the Cork & Cuisine event was originally created to dispel the myths about the quality of Convention Center food and “really showcase what our chefs can do.”
One of those chefs is California native Alberto Palacios. Palacios is the sous chef and interim executive chef whose California roots inspired the San Francisco themed menu. Palacios’ hoped that, after sampling his creations, diners would be transported to the boardwalks of the San Francisco Bay.
Sourdough bread bowls overflowing with creamy clam chowder have been a staple in the Bay area since the early 1800s. To elevate this second-course offering and ensure everything on the plate was edible, Palacios snipped and added firestix, edible flowers with a woody texture.
The other courses presented throughout the evening featured the vibrant colors and seafood flavors reminiscent of the San Francisco Bay. Each course was thoughtfully paired with a wine or spirit that best complimented the flavor of the food.
Designer drink recipes that were served at the event were shared with the crowd and bottles of wine were awarded as prizes to round out this golden California evening.
The next Cork & Cuisine event, “Happy HalloWine” is a Halloween-themed, costume affair scheduled for Thursday, October 25.
Ciroc Gold Rush Drink Recipe
1 1/4 oz. of Ciroc Summer Colada Vodka
2 oz. of coconut milk
4 oz. of pineapple juice
Steps to Prepare:
Mix all ingredients into shaker and hsake well with ice. Strain into glass over ice. Garnish with starfruit.